Go To Herringbone In La Jolla For "Fish Meats Field"

A stream of restaurants bearing the names of fabric have popped up all over San Diego in the last few years. Now, La Jolla has Herringbone, the fifth restaurant in Brian Malarkey's Fabric of Social Dining group. He recruited fellow Top Chef alum Amanda Baumgarten of Bravo’s Season 7 to lead the farm-to-sea concept menu, which is divided up into sections hot, cold, greens, crusts (pizza), plates and 'ands' (side dishes).

Do order the whole fish ceviche. Chef Amanda prepares the ceviche with cilantro, lime and chili then cleverly re-positions the tail and head to make it look like a whole fish. Some diners aren't keen on the presentation, but the melt-in-your-mouth texture and flavor justifies the $25 price tag (and dealing with little eyes looking at you). Other popular entrees include the fish and chips and Alaskan halibut. Be prepared to pay $30+ for an entree, with pizzas running at about $15 each.

Looking to unwind after work or meet a friend for a drink? The spacious indoor/outdoor patio with a high ceiling, Snake Oil cocktails and positive vibe make Herringbone a happening place well into the evening. Just make sure you spot the Herringbone fish logo outside the wooden door. There's no signage here.

Kids would do best at Herringbone at lunch or an early dinner, otherwise it might be too loud and crowded for them. See the review of Gabardine, Herringbone's sister restaurant.